This recipe delivers a comforting, thick, and easy homestyle beef stew with potatoes and corn, perfect for a cozy weeknight dinner or a hearty Sunday supper. It's designed for simplicity, minimizing prep time while maximizing flavor. Forget complicated techniques; this recipe focuses on building layers of rich flavor with readily available ingredients.
What Makes This Beef Stew Recipe Special?
This isn't your average beef stew. We're focusing on creating a thick, flavorful gravy that coats every bite of tender beef, fluffy potato, and sweet corn. The secret? A combination of browning the beef for depth of flavor, using a flavorful broth, and simmering gently to allow the flavors to meld. We also explore some variations to customize your perfect bowl.
Ingredients You'll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 1 cup frozen corn
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
Instructions: A Step-by-Step Guide to Beefy Deliciousness
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Sear the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. This step is crucial for developing a rich, deep flavor. Remove the browned beef and set aside.
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Sauté the Vegetables: Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the Flavor Base: Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
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Combine and Simmer: Return the browned beef to the pot. Pour in the beef broth, add the potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is incredibly tender and the potatoes are cooked through.
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Add the Corn: Stir in the frozen corn during the last 15-20 minutes of simmering.
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Thicken (Optional): If you prefer a thicker gravy, mix the cornstarch and cold water in a small bowl to create a slurry. Slowly whisk the slurry into the stew during the last 5 minutes of cooking. Simmer until the gravy thickens to your desired consistency.
Frequently Asked Questions (FAQs)
Can I use other cuts of beef?
Yes! While stew meat is ideal for its tenderness, you can also use chuck roast or even short ribs. Just be aware that tougher cuts may require a longer simmering time.
What if I don't have beef broth?
You can substitute with vegetable broth or even water, but the flavor will be less intense. Consider adding a beef bouillon cube for extra depth.
Can I make this in a slow cooker?
Absolutely! Brown the beef as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I add other vegetables?
Feel free to experiment! Mushrooms, peas, green beans, or even butternut squash would be delicious additions. Add them during the last 30-45 minutes of cooking.
How can I make this spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to increase the heat level.
Tips for the Perfect Bowl:
- Don't overcrowd the pot when browning the beef. This ensures even browning and develops a rich crust.
- Taste and adjust seasonings as needed throughout the cooking process.
- Let the stew rest for a few minutes before serving to allow the flavors to meld.
- Serve with crusty bread to soak up the delicious gravy.
This thick and easy homestyle beef with potatoes and corn is a recipe that will quickly become a family favorite. Enjoy!
